Chinese Recipes
Spicy Glass Noodles with Minced Pork
Tender glass noodles stir-fried with seasoned minced pork, Pixian Doubanjiang, garlic, ginger, and chilies. This quick Sichuan-inspired dish is savory, mildly spicy, and perfect served as a main dish or alongside steamed rice.
- Total
- 20 Minutes
Quick Recipe Summary
- Cuisine
- Chinese
- Category
- Chinese Recipes
- Method
- Stir-fry
- Total Time
- 20 Minutes
- Difficulty
- Easy
- Main Ingredient
- servings Glass Noodles
About This Recipe
Tender glass noodles stir-fried with seasoned minced pork, Pixian Doubanjiang, garlic, ginger, and chilies. This quick Sichuan-inspired dish is savory, mildly spicy, and perfect served as a main dish or alongside steamed rice.
Why You'll Love This Recipe
- Ready in about 20 minutes, so it can fit into a busy cooking day.
- Beginner-friendly enough for cooks who are still building confidence in the kitchen.
- Helpful for practicing timing, heat control, and the order of adding ingredients.
- Shows a practical way to cook pork with clear preparation and cooking cues.
- Gives the dish a clear moderately spicy flavor profile without making the method feel complicated.
Ingredients
- 2 servings Glass Noodles
- 200 g Ground Pork
- 1 piece Ginger
- 2 cloves Garlic
- 3 Red Chili Peppers
- 2 tbsp Light Soy Sauce
- 1 tsp Chicken Bouillon Powder
- 1 tbsp Pixian Doubanjiang
- 1 stalk Scallions
- 1 tbsp Cornstarch
- a pinch Sichuan Peppercorns
Ingredient Notes
These notes explain the role of the main ingredients so the recipe is easier to adjust.
servings Glass Noodles
This ingredient helps define the flavor, texture, or structure of the dish.
Ground Pork
Pork brings savory depth and works well with ginger, garlic, soy sauce, vinegar, and vegetables.
Ginger
Ginger adds clean aroma and helps balance meat, seafood, tofu, and fermented flavors.
Garlic
Garlic gives the dish a savory base and becomes most fragrant when cooked briefly in oil or brine.
Ingredients & Techniques Used in This Recipe
These guides explain the key sauces, ingredients, and cooking techniques used in this recipe, so you can understand the dish instead of only following steps.
Sauce
Doubanjiang
Fermented chili bean paste that gives Sichuan dishes savory heat and depth.
Sauce
Light Soy Sauce
The everyday soy sauce for salt, umami, marinades, and stir-fry seasoning.
Ingredient
Sichuan Peppercorn
The citrusy, numbing spice behind many Sichuan dishes.
Technique
How to Stir Fry Properly
Learn heat control, ingredient order, sauce timing, and quick wok cooking.
Technique
Velveting
A Chinese technique for keeping sliced meat, chicken, shrimp, and beef tender.
Technique
How to Steam Chinese Food
Understand Chinese steaming for fish, eggs, tofu, buns, and vegetables.
Technique
Wok Hei
The smoky high-heat flavor associated with fast wok cooking.
Step-by-Step Instructions
Step 1
Gather and prepare all the ingredients.
Step 2
Combine the ground pork with 1 tablespoon of cornstarch and 1 tablespoon of light soy sauce. Mix well and let marinate for 10 minutes.
Step 3
Soak the glass noodles in hot water until softened, then drain well.
Step 4
Heat oil in a wok over medium-high heat. Add the ground pork and stir-fry, breaking it apart as it cooks.
Step 5
Cook until the pork is lightly browned. Add the ginger, garlic, chili peppers, and Sichuan peppercorns and stir-fry until fragrant.
Step 6
Add the Pixian Doubanjiang and stir-fry until the oil turns red and aromatic.
Step 7
Add the softened glass noodles and toss until evenly coated with the sauce.
Step 8
Pour in about 1/2 cup water and bring to a boil. Reduce to medium heat and cook until most of the liquid has evaporated. Stir in the chicken bouillon powder and remaining light soy sauce.
Step 9
Garnish with chopped scallions and serve hot. The noodles should be flavorful and slightly chewy.
Cooking Tips
- Different brands of glass noodles absorb water differently. If the noodles are already very soft after soaking, add only a small amount of water during stir-frying. Pixian Doubanjiang and soy sauce provide plenty of seasoning, so additional salt is usually unnecessary.
Serving Suggestions
- Serve it with steamed rice when you want a simple Chinese home-cooked meal.
- Add a light soup or cold vegetable side if the stir-fry is salty, spicy, or saucy.
- Keep rice or noodles ready before cooking because stir-fries are best served immediately.
Recipe Card
Tender glass noodles stir-fried with seasoned minced pork, Pixian Doubanjiang, garlic, ginger, and chilies. This quick Sichuan-inspired dish is savory, mildly spicy, and perfect served as a main dish or alongside steamed rice.
Ingredients
- 2 servings Glass Noodles
- 200 g Ground Pork
- 1 piece Ginger
- 2 cloves Garlic
- 3 Red Chili Peppers
- 2 tbsp Light Soy Sauce
- 1 tsp Chicken Bouillon Powder
- 1 tbsp Pixian Doubanjiang
- 1 stalk Scallions
- 1 tbsp Cornstarch
- a pinch Sichuan Peppercorns
Method
- Gather and prepare all the ingredients.
- Combine the ground pork with 1 tablespoon of cornstarch and 1 tablespoon of light soy sauce. Mix well and let marinate for 10 minutes.
- Soak the glass noodles in hot water until softened, then drain well.
- Heat oil in a wok over medium-high heat. Add the ground pork and stir-fry, breaking it apart as it cooks.
- Cook until the pork is lightly browned. Add the ginger, garlic, chili peppers, and Sichuan peppercorns and stir-fry until fragrant.
- Add the Pixian Doubanjiang and stir-fry until the oil turns red and aromatic.
- Add the softened glass noodles and toss until evenly coated with the sauce.
- Pour in about 1/2 cup water and bring to a boil. Reduce to medium heat and cook until most of the liquid has evaporated. Stir in the chicken bouillon powder and remaining light soy sauce.
- Garnish with chopped scallions and serve hot. The noodles should be flavorful and slightly chewy.
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